Fideua

Fideua

Think of this as a seafood paella made with pasta instead of rice.pinch of saffron threads3 cups fish stock, heated, as needed2 tbsp olive oil1 onion, finely chopped2 garlic cloves, minced3 ripe tomatoes, skinned, seeded and chopped1 tsp sweet paprika10oz (300g) spaghetti or linguine, broken into 2in (5cm) lengths8oz (225g) firm white fish fillets, such as cod, haddock, or monkfish,skinned and cut into34in (2cm) slices8oz (225g) large shrimp, peeled and deveined12 mussels or clams, scrubbed8 small scallops, cut in half1 cup frozen peas, thawedsalt and freshly ground black pepper2 tbsp chopped parsleymethod

Combine the saffron and 2 tbsp of the fish stock in a small bowl. Set aside.

Heat the oil in a large frying pan over medium heat.

Add the onion and garlic and cook, stirringoften, for about 5 minutes, until translucent.

Add the tomatoes and paprika and cook for 5minutes.

Add the pasta, 2 cups of the remaining stock, and the soaked saffron. Bring to a boil.Cook for 5 minutes.

Add the fish, shrimp, mussels, scallops, and peas to the frying pan. Continue cooking until thepasta is tender, adding more stock as needed to keep the mixture moist. Season with salt andpepper.

Sprinkle with the parsley and serve directly from the pan.good wIth Chunks of crusty bread to mop up the juices.